How is lactose used in brewing?

Lactose sweetens beer balancing the bitterness of the hops and other deep flavours. It also provides a “milky” effect to stout beers. It can be added at various steps from boiling the wort, during fermentation or in the keg but it is best used towards the end of the boiling phase. When brewing beer 500g-1kg is usually added to each 5 gallons of beer, this can be adjusted to taste.

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